[논문]누룩별 약주의 품질특성

강지은; 김하은; 임보라; 최한석; 정석태

doi:10.7856/kjcls.2020.31.1.15

[국내논문] 누룩별 약주의 품질특성
Analysis of the Physicochemical Characteristics in Yakju with Variety Nuruk 원문보기

한국지역사회생활과학회지 = The Korean Journal of Community Living Science, v.31 no.1, 2020년, pp.15 - 24

강지은 (국립농업과학원) , 김하은 ((주)삼양식품) , 임보라 (국립농업과학원) , 최한석 (한국농수산대학) , 정석태 (국립농업과학원)

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Yakju is a traditional Korean beverage made from rice and Nuruk. In this study, the quality characteristics of Yakju by rice Nuruk and traditional Nuruk were examined. The alcohol content (%) of Yakju with A.luchuensis was 17.10-17.60, and Yakju with A.oryzae 17.40-18.00, which showed a slightly higher alcohol content (p<0.05). The pH, amino acidity, volatile acid, and b value in Yakju with A.oryzae were significantly higher than A.luchuensis (p<0.001). The acidity, L, a value of Yakju with A.luchuensis was significantly higher in Yakju with A.oryzae (p<0.001). An analysis of the electronic nose of Yakju showed that the fragrance pattern of Yakju was 92.364% for the one ingredient and 7.545% for the two ingredient. The distinction by rice Nuruk was classified by the two ingredients, and when songhak was used along with traditional Nuruk, it had an aroma pattern independent of the other Yakju. According to the results of electronic tongue analysis, Yakju with A.luchuensis was found to be sour, umami, and Yakju with A.oryzae had a salty, bitter, and sweet taste. According to the sensory evaluation, taste was the most significant among the panel (p<0.001), and the harmony of taste was the highest with Yakju with A.luchuensis. The general Nuruk and aroma patterns of Yakju are divided largely by rice Nuruk in the manufacture of Yakju. These results are expected to be great help in the development of new products for Yakju, considering the flavor and taste of Yakju.

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[국내논문] 누룩별 약주의 품질특성
Analysis of the Physicochemical Characteristics in Yakju with Variety Nuruk 원문보기

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[국내논문] 누룩별 약주의 품질특성 Analysis of the Physicochemical Characteristics in Yakju with Variety Nuruk 원문보기

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[국내논문] 누룩별 약주의 품질특성
Analysis of the Physicochemical Characteristics in Yakju with Variety Nuruk 원문보기

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